6Pierce each puff with a fork to allow steam to escape. Move the puffs to a cooling rack and cool completely.

7Prepare the pudding mix as directed on the package, substituting half-and-half for milk. Stir in the orange zest. Pour the pudding mixture into a bowl; cover with plastic wrap. Refrigerate for 4 hours or until cool.

8Melt 1/4 cup of butter in a 1-quart heavy saucepan over medium heat. Stir in the brown sugar and continue cooking 2-3 minutes or until the sauce is smooth and bubbly. Stir in the whipping cream and continue cooking 2-3 minutes, or until the mixture just comes to a boil.

9Remove the sauce from heat and stir in the sea salt. Cut off the top portions of the cream puffs; scoop out the insides, if necessary. Fill each puff with 1/4 cup of chilled pudding mixture and sprinkle with 2 teaspoons of toasted coconut.

10Drizzle each cream puff with caramel sauce and another 1 teaspoon of toasted coconut.

These salted caramel stuffed apple cider sufganiyot combine elements of a Hanukkah classic with traditional American apple cider donuts, for a delicious treat that's perfect all fall (and all year long, for that matter). Get the recipe.

The flavors of gingerbread, salted caramel filling, and pumpkin cream cheese frosting marry to become the ultimate fall and holiday poke cake. This cake is a great snack cake or dessert and it's pretty enough to serve to guests.